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I need a taco soup recipe.

Posted by on Jan. 3, 2013 at 7:45 PM
  • 8 Replies
Never had it, want to try it!! Anyone have an awesome recipe for me to try?
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by on Jan. 3, 2013 at 7:45 PM
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Replies (1-8):
by on Jan. 3, 2013 at 8:45 PM

I have one, I'll get it up after dinner.

by New Member on Jan. 4, 2013 at 9:09 AM
This is a recipe I used that was simple & quick
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by on Jan. 4, 2013 at 9:58 AM

 I've never tried it but have seen lots of recipes on here for it.  Do a search and they should come up.

by on Jan. 4, 2013 at 4:39 PM

This is a really good one. We loved it. 

by on Jan. 4, 2013 at 4:44 PM

This is similiar to taco soup, it's chicken tortilla soup.

 I used 2 chicken breasts that I had boiled and shredded. To that I added 2 cans of chicken broth, 1 cup of salsa, half a can of corn, and a tablespoon of taco seasoning. After it cooked and I served it up there was sour cream, shredded cheese, and of course tortilla chips to add to it. You could also add black beans.

by on Jan. 4, 2013 at 5:05 PM

this is what i make when i'm wanting taco soup


  • 4 boneless skinless chicken breast halves, cut into 3/4-inch cubes
  • 1 medium onion, cut into thin wedges
  • 1 tablespoon canola oil
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 package (10 ounces) frozen corn
  • 3/4 cup picante sauce
  • 2 teaspoons ground cumin
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped green pepper
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • Shredded Monterey Jack cheese, optional


  • In a large saucepan, cook chicken and onion in oil until chicken is no longer pink. Stir in the broth, corn and picante sauce and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro.
  • Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired. Yield: 7 servings (about 2 quarts).
by on Jan. 5, 2013 at 4:52 PM

Here's my recipe. Sorry it took so long to post....I had to make it myself for dinner first! I've used this recipe several times and we love it. I do leave the chilis out as my kids do not like spicy stuff...

Taco Soup

2 pounds ground beef

2 cups diced onions

2 (15 1/2-ounce) cans pinto beans

1 (15 1/2-ounce) can pink kidney beans, drained and rinsed

1 (15 1/4-ounce) can whole kernel corn, drained and rinsed

1 (14 1/2-ounce) can Rotel

2 (14 1/2-ounce) cans diced tomatoes

2 (4 1/2-ounce) cans diced green chilis (optional - I leave these out)

1 (1 1/4-ounce) package taco seasoning mix

1 (1-ounce) package ranch salad dressing mix

Corn chips, for serving

Sour cream, for garnish

Grated cheese, for garnish

Chopped green onions, for garnish

Go-alongs - this is a chili like soup, so I serve it alone with corn chips or flour tortillas, whichever you prefer

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chilis, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions.

by Ruby Member on Jan. 6, 2013 at 4:01 PM

Taco Soup Dip -

16 oz Ground beef; cooked
16 oz Canned corn
16 oz Salsa

Mix together and place in a slow cooker. Serve with tortilla chips.

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